Simple Rosemary Roasted Garlic

Simple Rosemary Roasted Garlic
After growing garlic for the first time and breaking open the freshly dried bulbs to smell the heavenly aroma of fresh garlic I knew I had to roast a couple for my wife  and I to enjoy with some Pinot Noir, toasted baguete and cheese. Roasted garlic is so simple and so satisfying to make. When roasting garlic I try to stay away from using tin foil or aluminum foil for my roasting, they are just not necessary. I simply took a couple of garlic bulbs and sliced off the top to open the cloves and allow the olive oil to seep in. I put a couple of tablespoons of olive oil over the cloves, a little...
read more

Growing Fresh Garlic

Growing Fresh Garlic
Growing fresh garlic is actually very easy and takes no time or effort at all. This is not a post about how to grow garlic but how I grew this garlic. I did not do any research on growing garlic, no internet search, nothing. Sometimes you just have to go on your feelings and trust yourself that you know what you are doing. I knew if I took the garlic bulbs and put the root end in water that it would eventually grow roots. I didn’t know how long it would take or what I would do after they sprout. So I put the garlic in some water around the beginning of September. You should change the...
read more

Spicy Garlic Dill Pickles

Spicy Garlic Dill Pickles
My mind wanders a lot and when it started to wander today it wander down the isles of the grocery store where I grew up. I think the name was A& P. Never new what it stood for but my Mom would take me there to do what she called small shopping, just a few things she would say. I loved walking the isles with her and watching her pick and choose each purchase with quickness and speed. The baskets always filled up quickly so as soon as I could I started  down the deli isle, straight towards the big pickle barrel. You must have seen those back then. Big barrels with different flavored...
read more

Cherry Creme Brûlée

Cherry Creme Brûlée
This post is more about food photography and lighting than anything else. I have had trouble with creating a look with light and was looking for a mood type picture.  When I thought about what lighting I would use for a moody picture I was dumbfounded. I could not figure out how to create the light needed for the picture I wanted. I did some research but most sites inform you about  shutter speeds, aperture, white balance and ISO and not actually how to get the moody picture. The only way I was going to get this moody pic was trying something different.  I was always trying to add light...
read more

Steamed Mussels

Steamed Mussels
There is nothing like sitting on your deck by the beach with your family and enjoying freshly caught steamed mussels with melted butter from a local seafood store located on Ship Bottom, Long Beach Island on the Jersey shore where I spent many of summers enjoying the beauty of the relaxing ocean air and cool summer nights. We would swim and ride the ocean waves all day long while looking forward to sitting down to quarts and quarts of fresh steamed mussels with parsley and drawn butter. I don’t think I would eat any thing else, just filled up on heaps of fresh locally harvested...
read more

Maine Lobster, Lemon and Asparagus Risotto

Maine Lobster, Lemon and Asparagus Risotto
When my Mom brought me my first taste of homemade risotto I knew this was one of the best culinary delights I would every enjoy! She would make a simple Risotto Milanese, risotto, good Parmesan, butter, and fresh chopped parsley. Risotto is a dish you have to make many times before really understanding how it is made. I do not use a recipe but a guideline of 3/4 cup of Carnaroli or Arborio rice for each person. I find Carnaroli has more starch content which in turn makes for a very creamy risotto. When making risotto remember that it is the rubbing of the wooden spoon against the rice while...
read more

Chocolaté Pretzle Tart

Chocolaté Pretzle Tart
There is just something about pretzels and chocolate…. Chocolate Pretzels Tart Makes one 10 inch tart For the crust half a bag or 8 ounces pretzels 1/4 or cup more of room temperature unsalted butter 1 cup 10x sugar 1 teaspoon sea salt Place the pretzels in a large bowl and crush with another smaller bowl, reserve 1/4 cup. Place the crushed pretzels in a mixing bowl and with the paddle, add the butter, sea salt and 10x sugar. Mix for a couple of minutes until all the ingredients are incorporated. Place the crust in the refrigerator, covered, for 30 minutes to become firm. Place the dough...
read more

Asian Pears, Bibb, Gorgonzola, Toasted Cashews and Cracked Mustard Vinaigrette

Asian Pears, Bibb, Gorgonzola, Toasted Cashews and Cracked Mustard Vinaigrette
Cracked Mustard Vinaigrette 1/3 cup white vinegar 1 cup Extra Virgin Olive Oil 1 1/2 tablespoons cracked mustard 1 large shallot, diced Kosher salt and freshly ground black pepper Place all ingredients in a medium mixing bowl and incorporate all ingredients using a whip, set aside. Salad Serves Four 1 Asian pear 1/2 cup Gorgonzola, broken into small  pieces 1/2 cup toasted chopped Cashews 2 heads red organic bibb lettuce Remove core and outer leaves of the lettuce and discard. Wash the remaining lettuce in cold water and drain, then pull part the leaves with your hands, set aside. Slice the...
read more

Thai Roasted Bluepoint Oysters

Thai Roasted Bluepoint Oysters
Part food photography, part craving oysters. On my day off I set aside most of my day to practice shooting food pics for my blog. Nothing relaxes me more, it’s the challenge of setting my camera, getting the lighting right and then working on my composition. As you can tell I like to get in real close with my food. I want my readers to really see what I am creating. My favorite lens right now is the Cannon 100mm F 2.8 “L” lens. I use natural light from my porch, reflectors and a lot of patience. Bluepoint oysters are a northern oyster and because of the meatiness, salinity,...
read more

Linguine with Seared Artichoke Hearts, Cremini Mushrooms, Fresh Oregano

Linguine with Seared Artichoke Hearts, Cremini Mushrooms, Fresh Oregano
Sometimes I like to make it simple, a little pasta, fresh artichoke, mushrooms, garlic and some fresh herbs. Artichokes are probably my favorite non starchy vegetable.  As a child my Mother would purchase an artichoke for myself and one for each of my eight brothers and sisters. She would have me trim them and then simmer in lemon and salted water until the leaves and stems were tender. I would take the leaves and dip in warmed butter with a little garlic and then with my teeth scrape and eat the tender part. I can still feel the warm butter running down my chin and onto my lap. Trim...
read more

after the holidays

after the holidays
Downtown Roswell Georgia We are so busy at Mckendricks during the holidays I don’t have much time to take my camera out. Towards the end of the holidays I like to rent a lens from Aperturent.com  because with the holiday break I get an extra week of rental. I am looking to purchase a new lens and can’t decide which one to purchase so renting is a great option for testing new lens before you buy. I rented the Canon EF 24-70mm 2.8L”  USM lens for two weeks to see if it would be a good all around lens. To gather more information needed to make my decision I like to watch...
read more

« Previous Entries Next Entries »